Camel’s Milk Protein Fractionation by SDS-Polyacrylamide Gel Electrophoresis

Ahmed Elemam Elhaj, Somaya Freigoun

Shahra University and Institute for Studies and Promotion of Animal Export- University of Khartoum, Sudan

Corresponding author email: AHELMAM@YAHOO.COM

Abstract :

This study was designed to fractionate, identify and quantify Camel’s Milk proteins and whey proteins by using the technique of gel Electrophoresis. Experimental study. Polyacrylamide gel electrophoresis in sodium dodecyl sulphate (SDS-PAGE) was carried out using a Bio-Rad, Mini Protean II apparatus (Bio-Rad Laboratories Hercules, California 94547, USA). Treated and untreated casein samples of camel milk were separated using a polyacrylamide gel. The study resulted in that; the casein was fractionated into ?-casein, ?-casein and ?- casein. While the whey proteins were fractionated into ? - lacto albumin and ?-latoglobulins. The fractionation of protein from one day to one week of lactation was very difficult while during lactation from over one week to sixteen weeks the ?-casein band was medium, ?- casein was high, and ?-casein was very low. On the other hand, the casein fractionation during 32 weeks to 48 weeks of lactation, the ?-casein and ?-casein were in high concentration while the ?-casein was very low or absent. Also, the ? – lactalbumin band was medium and the ? -lactoglobulins appear absent in whey protein. In conclusion the absence of ?-lg in camel milk leads to make it as suitable.Substitution for children allergic to bovine milk protein because ?-lg is the main causativeagent for allergy from bovine milk. Key-words: Camel’s Milk, Protein, Fractionation, Electrophoresis